Slit the chillies in half and deseed them.
Peel and cut radish into circles.
Transfer radish into a bowl, add salt mix well and let it rest for 1 hour.
In a mortar add yellow mustard seeds, fennel seeds, black pepper corn, fenugreek seeds grind to make a coarse powder.
After 1 hour drain all water from the radish spread on cloth and let it dry for 30 minutes.
Now in a pan add mustard oil, heat till oil starts to fume and then turn off the heat.
Let the oil cool down a bit and then add masala mixture, asafoetida, turmeric powder, red chilli powder mix well and let it cook a bit.
Once masala is cooked add radish, chillies and salt.
Let the pickle cool down completely add vinegar and mix well.
Store the achar in clean glass dry container secure it with a cloth on top and keep in sunlight for a few days for 1-2 hours for better taste.